Lentil curry / Curry de lentejas

Winter is here already! Although for my friends in Hong Kong it is still summer…🤣🤣. They are all enjoying this season doing hikes, barbecuing at the beach or going into junk boats…I think I feel a bit jealous 🤔.

Anyway, the good thing about winter is the comfort warm food and drinks that we can have, specially when we come back home after a good training session 💪🏼💪🏼. If it is too cold I´d rather go to the (indoor, just in case you are wondering) pool, but running it is also fine for me.

This is one of the meals I would like to talk to you about. As usual, healthy, quick, versatile and …yummy! 😋 You can swap the veggies for whatever you have on hand, and it does not take long to prepare. Let´s get down to business!

Ingredients:

One can of cooked lentils (250 g, rinsed and drained).

One medium onion.

2 garlic cloves.

200 g pumpkin.

200 g cauliflower.

200 g broccoli.

100 g celery.

100 g mushrooms.

1 can diced tomato (300/400 g).

2 tsp curry powder.

1/2 tsp turmeric powder.

1/2 tsp cumin powder.

200 g of coconut milk (from the carton) + 100 g of water.

If you use the coconut milk from the can, then 150 g + 150 g water.

Some fresh coriander, to garnish.

Method:

Preheat the oven at 200 degrees Celsius.

Cut the broccoli, cauliflower and pumpkin into small cubes, place them on a baking tray, add some salt, pepper and a drizzle of olive oil and bake for around 15 minutes.

Dice the onion and crush the garlic cloves.

Sauté in a pan with 1 tbsp of olive oil.

When soft and tender, add the spices and stir well.

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Add the tomato and lentils and stir well.

Add the veggies (the ones already baked, and the fresh ones), the coconut milk and the water and stir till tender.

Last, add the coriander on top.

Practicalities:

Serves: 3/4.

Total time: 25 min. 20 min cooking + 5 min of cleaning.

You can serve it with brown rice or basmati rice on a side, but it is also delicious on its own.

The difference between the two types of coconut oil is the consistency: while the one from the carton is lighter (I usually have it at breakfast alternating with almond milk), the one from the can is heavier, and so the dish will be creamier (and higher in calories). So it depends on your preferences.